I've been canning this cranberry sauce for years and will be making plenty this year.5 pkg. of fresh cranberries
4 thin-skinned oranges
2 cups white sugar and 2 cups brown sugar
a pinch of salt
1/2 tsp. cinnamon
2-3 T orange-flavored liqueur
First, chop 1 pkg. of the cranberries and 1 orange, unpeeled but seeded and cut into 16ths in the Cuisinart or grind through the coarse blade of your meat grinder. Transfer the fruit to a bown and mix in the salt, 3 T sugar and the liqueur. Let this sit for a day in the refrigerator.
Zest the other three oranges and juice them.
Place the 4 pkg. of cranberries, all the sugar, 1 cup of orange juice, the zest in a roomy pan. Boil, stir and cover for 4-5 min. Mix in the refrigerated cranberry/orange/liqueur mix at the last minute.
Process in a water bath for 15-20 minutes.
